2 Dashes Curacao. (5ml/1tsp Brizard Orange Curacao)
The Juice of 1/4 Orange. (Juice and peel 1/4 Navel Orange)
1/4 French Vermouth. (1/2 oz Noilly Prat Dry Vermouth)
1/4 Italian Vermouth. (1/2 oz Carpano Antica Vermouth)
1/2 Dry Gin. (1 oz Tanqueray Dry Gin)
Shake well and strain into cocktail glass. (Garnish with long ribbon Orange Peel.)
Harry McElhone, the likely source for the recipe, formats it slightly differently in his book, “Barflies and Cocktails” : 1/6 Curacao; 1/6 Orange Juice; 1/3 Italian Vermouth; 1/3 Plymouth Gin. He also notes this is a, “Recipe by Harry, Bartender Palermo, Rue Fontaine, Paris.”
Hm, I hate to mention this to the Harrys, but isn’t the Tango the same cocktail as the Satan’s Whiskers?
Anyway, when we served the Satan’s Whiskers at Heaven’s Dog for our special Halloween menu last year, Erik Adkins had the insight to note, “Don’t over shake this drink. Most of the ingredients have a low abv plus there is oj. The drink should have a strong middle.”
That piece of advice has significantly improved my opinion of the Satan’s Whiskers as a cocktail. Well, that along with including a piece of orange peel in the shaker for added citrus ooomph.
I still think Satan’s Whiskers is a better name than it is a cocktail, per se, but for those occasions when a stiff drink might be a little too stiff, it is a nice option to have.
At Heaven’s Dog, we also sometimes make another rather amusingly named variation on this theme, “Satan’s Soul Patch”, which substitutes Bourbon for Gin and has a flamed orange peel as a garnish.
Don’t tell the manly men who usually order this drink, Satan’s Whiskers, or Satan’s Soul Patch that they are mostly drinking Vermouth and Orange Juice!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.